First off, I am a self professed ice cream nut. There is almost always a box of ice cream in my freezer. Everywhere I go, I have to try the local ice cream, even though it may be the most unimaginative vanilla (hey, that's why vanilla is a classic!). It's not that it had never occurred to me to make my own. But you know what it means: an expensive machine to take my precious kitchen storage space or plenty of elbow grease, time and will power to whip by hands. And that's what stopped me from making my own until this week.
Ever since I came across Nigella Lawson's recipe, it's been on my mind. "How can it be so simple, no more than 5 minutes?" I thought. "The ice cream must taste gritty full of ice crystals" I tried to brain wash myself not doing it. I am on the cautious and reserved side, you see, as I know what it means once I find out the other wise. So I decided to wait.
As it turned out, the internet is not short of success stories. To my surprise, almost everyone who tried has confirms this incredulously simple method and comments on the texture no different from the store bought. With almost endless possibilities of flavor combination, oh yeah, I am sold.
For my first attempt, I adapted Nigella's recipe to make chocolate ice cream.
No-churn chocolate ice cream
- 300 ml double cream
- 175 grams condensed milk
- 2 tablespoons cocoa powder (increase to 4 tablespoons next time)
- 2 tablespoons Bailey's Hazelnut flavor
In a mixing bowl, put all the liquids in. Sift in the cocoa powder. Use a hand held mixture to whip the whole mixture until it forms soft peaks. Pour the mixture into a container and freeze for at least 6 years. Take the container out of the freezer to sit at room temperature (18-20C) for 20 minutes before serving.
Yes, it's that simple and it's unfairly delicious.
Here are a few variations I want to try next:
What's yours?
